A. N. Lepper-Blilie

Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roasts.

D. S. Buchanan, W. Keller, K. Maddock-Carlin, 2014, Meat science.

Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins.

D. S. Buchanan, E. Berg, P. Berg, 2016, Meat science.

Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts.

D. S. Buchanan, E. Berg, P. Berg, 2014, Meat science.

Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins.

D. S. Buchanan, P. Berg, A. N. Lepper-Blilie, 2016, Meat science.